Job Summary: The purpose of this position is to ensure excellence in kitchen operations, guaranteeing food quality standards, flavor, and presentation of dishes; organization; cost control; food safety; and team development. Key Highlights: 1. Team leadership and development 2. Food quality and dish standard management 3. Control of ingredients, costs, and waste Position Objective Ensure excellence in kitchen operations by guaranteeing food quality standards, flavor, and presentation of dishes; operational organization and discipline; cost and inventory control; food safety; and team development—maintaining consistent and efficient service pace. Main Responsibilities **1) Quality and Standards** * Ensure all recipes are prepared strictly according to technical specifications and house standards. * Verify flavor, doneness, temperature, plating, and presentation of dishes prior to dispatch. * Maintain product consistency, minimizing variations across shifts and days. **2) Service Management** * Plan and coordinate daily mise en place and production (lunch/dinner, dining room and delivery). * Organize workflow per station, ensuring agility and communication during peak hours. * Intervene promptly in case of failures (delays, rework, returns) and address root causes. **3) Team Leadership and Development** * Train and supervise cooks and assistants (technique, standards, organization, conduct). * Implement discipline routines: checklists, etiquette, station-specific cleaning, storage. * Conduct feedback sessions, guide improvements, and support management in performance evaluations. * Prepare shift schedules (in coordination with management) and assign duties per shift based on demand. **4) Control of Ingredients, Costs, and Waste** * Manage inventory, expiry dates, storage, and rotation (PEPS/FIFO). * Monitor consumption, portioning, and losses, proposing actions to reduce waste. * Place purchase orders based on demand forecasts and turnover rates, avoiding stockouts and overstocking. * Monitor COGS/dish cost and suggest adjustments to technical specifications and processes. **5) Food Safety and Good Practices** * Ensure compliance with good practices (ANVISA), personal hygiene, uniforms, and food handling. * Verify temperature control, thawing procedures, storage conditions, and daily/weekly cleaning. * Maintain a clean and safe kitchen environment to prevent accidents and contamination. **6) Kitchen Maintenance and Preservation** * Maintain kitchen equipment, utensils, and infrastructure. * Identify and record preventive/corrective maintenance needs and notify responsible personnel. * Ensure areas and equipment are clean and operational for the next shift. **7) Administrative Routine** * Maintain updated technical specifications, standardized portioning, and production lists. * Complete/validate internal controls (checklists, waste tracking, temperature logs, incident reports). * Support management in menu planning, events, and special initiatives. Requirements and Competencies **Mandatory** * Proven experience leading high-volume kitchens under pressure. * Organization, discipline, attention to detail, and adherence to standards. * Strong communication skills and hands-on leadership (practical involvement + management). **Desirable** * Experience in parrilla/grilled cuisine, Latin/Argentinian cuisine, or meat-focused restaurants. * Knowledge of technical specifications, COGS, portioning, and inventory control. * Experience with delivery operations and standardization of packaging/final presentation. Behavioral Profile * Firm yet respectful leadership, with an owner’s mindset and daily role-modeling. * Service energy: speed, focus, and calmness during peak hours. * Proactivity in problem-solving and process improvement. Success Indicators (How This Role Is Measured) * Dish standards and consistency (zero returns/no variation). * Dispatch time during peak hours and pass-through organization. * Waste and inventory control (reduced losses and stockouts). * Clean kitchen, functional checklists, and trained/stable team. Type of position: Full-time Salary: R$4,500.00 – R$5,500.00 per month Experience: * Minimum 5 years of team leadership experience (Mandatory) Workplace: On-site employment